Santa Barbara Pasta Salad

Cooking Light
This salad can be stored in the refrigerator for up to a week.
10 servings (serving size: 1 cup)

Ingredients

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1 (16-ounce) package frozen baby lima beans
3 cups cooked orecchiette (about 1 3/4 cups uncooked
1 1/2 cups diced red bell pepper
1 cup finely chopped onion
1 cup chopped tomatillos (about 4 large)
1 cup fresh corn kernels (about 3 ears)
1/3 cup minced fresh cilantro
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1 (4.5-ounce) can chopped green chiles

Preparation

Cook beans in boiling water 18 minutes or until beans are tender. Drain well.

Combine beans and remaining ingredients in a large bowl. Serve at room temperature or chilled.

Created date

September 1997

Nutritional Information

Calories 159
Caloriesfromfat 20 %
Fat 3.6 g
Satfat 0.5 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 6.2 g
Carbohydrate 27 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 248 mg
Calcium 30 mg